Author Notes
For this recipe, I made a lean ground chicken sloppy joe and flavored it up with smoky ancho chile powder, tangy tomato paste and umami-laden Worcestershire. Then, boom! I stuffed it in a potato! —foxeslovelemons
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Ingredients
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4
medium russet potatoes, scrubbed
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1 pound
ground chicken
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1
green bell pepper, chopped
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1/2
small red onion, chopped
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15 ounces
tomato sauce
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2 tablespoons
tomato paste
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1-1/2 tablespoons
Worcestershire sauce
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1-1/2 teaspoons
ancho chile powder
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1/4 teaspoon
ground black pepper
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Sour cream, for garnish
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Chopped fresh chives, for garnish
Directions
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Lazy Cook’s Baked Potato: Use fork to poke several holes in each potato. Microwave potatoes on high 8 to 10 minutes or until tender. (Alternatively, if you’re non-lazy, potatoes can be baked in oven).
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Meanwhile, heat large skillet over medium-high heat. Add chicken, bell pepper and onion; cook 8 to 10 minutes or until chicken is cooked through, breaking up chicken with side of spoon. Reduce heat to medium; add tomato sauce, tomato paste, Worcestershire sauce, chile powder and black pepper. Simmer 3 to 5 minutes or until thickened.
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Slice off small portion of top of each potato. Use small spoon to scoop out some of potato flesh. Spoon sloppy joe mixture into potatoes (Or, split each potato in half and top with sloppy joe mixture). Serve garnished with sour cream and chives.
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